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Swiss Cheese Potatoes Recipe

Swiss Cheese Potatoes Recipe photo by Taste of Home

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You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida

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Swiss Cheese Potatoes Recipe

Prep: 30 min. Broil: 5 min.

Yield: 12 Servings

30 5 35

Ingredients

8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper

Directions

Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).

Originally published as Swiss Cheese Potatoes in Taste of Home December/January 2013, p22

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Reviews for Swiss Cheese Potatoes

Swiss Cheese Potatoes

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Reviewed on May. 13, 2013 by katlaydee3

I made this potato dish with our Mother's Day dinner. It was a nice change from the usual mashed or twice baked potatoes.

Reviewed on Jan. 21, 2013 by crclk14

Yum!! Celery and onion, what a nice addition to traditional mashed potatoes. It gave it a nice flavor. I will keep this in my recipe box!

Reviewed on Jan. 07, 2013 by michelle2984

I made these last night with the tenderloin roasters December/January issue. These were the best mashed potatoes I've ever had, in fact, I ate just the potatoes when I got home from work. Thinking using the rest make shepherds pie tomorrow.

Reviewed on Dec. 27, 2012 by JamminJewels

Made this with a beef tenderloin for Christmas dinner and it was great. Even my very pickey husband loved it. Warmed it up and had it again the next day. Easy to make.